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Almond-Stuffed Chicken

Source of Recipe

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Almond-Stuffed Chicken

Cooking Light - March 2009 - Maureen Callahan,
35 reviews rate this recipe 4.2 of 5 stars.
4 servings

The nutty, cheesy filling spices up chicken breasts and is a snap to make. Toast the almonds in a skillet before you cook the chicken and you'll have just one pan to clean. Serve with couscous and haricots verts.

Ingredients:
1/3 cup light garlic-and-herbs spreadable cheese (such as Boursin light)
1/4 cup slivered almonds, toasted, coarsely chopped, and divided
3 tablespoons chopped fresh parsley, divided

4 (6-ounce) skinless, boneless chicken breast halves
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
1-1/2 teaspoons butter

Preparation:
1. Combine spreadable cheese, 3 tablespoons almonds, and 2 tablespoons chopped fresh parsley in a small bowl. Set aside.

2. Cut a horizontal slit through thickest portion of each breast half to form a pocket. Stuff 1 1/2 tablespoons almond mixture into each pocket; secure each pocket with a wooden pick. Sprinkle chicken with salt and pepper.

3. Heat butter in a large nonstick skillet over medium heat. Add chicken to pan; cook 6 minutes on each side or until done. Remove from pan; cover and let stand 2 minutes. Top chicken with remaining 1 tablespoon almonds and remaining 1 tablespoon parsley.

1/4 of recipe equals: Calories 288; Fat 12.7 g (Satfat 4.3 g, Monofat 4.5 g, Polyfat 1.8 g); Protein 37.5 g; Carbohydrate 3.9 g; Fiber 0.9 g; Cholesterol 111 mg; Sodium 280 mg